Technical Abstract:
The volume of seafood raised by aquaculture has increased in recent years. This seafood can occasionally become contaminated with foodborne pathogens resulting in foodborne illness outbreaks and product recalls. In recent years a number of nonthermal and advanced thermal technologies have been developed which can be used to improve the safety and shelf-life of seafood including high pressure processing, ionizing and ultraviolet radiation, cryogenic freezing, ozonated and electrolyzed water, antimicrobials, bacteriophages, etc. Recent advances in the application of these technologies, either alone or in combination, as conducted by scientists at USDA-Agricultural Research Service Eastern Regional Research Center will be discussed.